Simple Scone

From Joy of Baking’s recipe


  • 2 cups (280 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated white sugar
  • 2 teaspoons (10 grams) baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (76 grams) cold unsalted butter, cut into 1/2 in cubes, keep in freezer until needed
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) whipping cream or milk


  1. Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven.
  2. Line a cookie sheet with parchment paper.
  3. Lightly flour surface of a clean board (for later use when your hands are already sticky with the dough)
  4. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  5. Take cut butter out of freezer and mix it with the dry ingredients in a food processor, pulse a few times and then leave it on for a minute. The mixture should look like coarse crumbs.
  6. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
  7. Set dough the prepared lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round.
  8. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter or glass, cut the dough into rounds.
  9. Place the rounds on the prepared cookie sheet, spacing a few inches apart.
  10. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
  11. Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.
  12. Remove from oven and transfer to a wire rack to cool.
  13. Serve with jam!

Makes about 10-12


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